Place all ingredients into blender or food processor and
blend until vegetables are pureed. Store in covered jar. Shake thoroughly before
using. FYI- the salads that you generally see the Hibachi's have iceberg, shredded carrots and a tomato. Makes about 1 ½ cups.

My Soup looks a little dark, because I used beef broth instead or water, I wouldn't recommend this because it was extremely beefy, and the originals are more chicken flavored. I also used waaaay too many mushrooms.

Chop everything in LARGE chunks to make it easier for yourself!! Combine water and bouillon in a large saucepan or stockpot and bring to a rolling boil. Then place all ingredients, except for the last two in the pot, reduce to medium, cover and let cook for 45 minutes. After 45 minutes, strain out all vegetables leaving the broth and top with sliced mushrooms and onions.

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Ashley Griffith- Dallas, Texas

Hi there- I'm Ashley and welcome to my blog! I spend my days doing commercial interiors and indulge in the rest. I love design, fashion, and food among many other interests and want to share them with you. Thanks for stopping by!